Herbs de Provence and Chicken Cristo

After Maundy Thursday service, Lucy and I went to Adams Bistro at 8:30 p.m.  for supper. I ordered the Chicken  Cristo. It was covered in spinach, goat cheese, grilled onions and roasted red peppers. It was grilled to perfection. Had a nice smokey flavor. I'll try to find a recipe for this, but everyone I looked up on the web used Herbs de Providence as the spice  for the chicken. Here is Emeril Lagasse's recipe. BAM! Sounds like it would make a great grilling spice for chicken cooked about any way. In a lot of recipes I looked up, they also included 2 T of lavendar. Following is a recipe I found for the chicken. I'm going to try it soon.

Herbs de Provence


2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Directions
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Chicken Cristo
1 tablespoon plus 1 1/2 teaspoon olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)
Herbes de Provence
All-purpose flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter
Julienned lemon zest (optional)

(if you  like it the way I had it, add grilled onions, goat cheese and roasted  red peppers)

Preparation--Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired) I would add a little liquid smoke to this.